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Some Kind of Delicious is a place for people who love food, just as much as I do. Here I'll share my all-time favorite recipes as well as NEW delicious recipes I find as I go along.You'll also find some delicious products and free printable products. If you have a recipe or product you'd like me to review or feature, drop me a note. I'm always listening. Enjoy!

June 1, 2010

Smothered Aussie Chicken

This is one of my all-time favorite recipes. It looks and tastes just like something you'd order at a restaurant. A warning though, you and your house will smell like bacon for the rest of the night. But it's a price I'm willing to pay for this dish. It's one that would definitely impress guests. And the mustard sauce is EXCELLENT over asparagus.  It's absolutely delicious. Enjoy!


4 skinless, boneless chicken breast halves – pounded to ½ inch thickness
2 tsp. seasoning salt
6 slices bacon, cut in half
½ c. prepared mustard
½ c. honey
¼ c. light corn syrup
¼ c. mayonnaise
1 T. dried onion flakes
1 T. vegetable oil
1 c. sliced fresh mushrooms
2 c. shredded Colby-Monterey Jack cheese
2 T. chopped fresh parsley.

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350°. Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Set aside. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of the sauce, cover and refrigerate to serve later. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and sauté for 3 to 5 minutes per side or until browned. Remove from skillet and place the breasts into a 9x13 baking dish. Apply the honey-mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. Bake in a preheated oven for 15 minutes or until cheese is melted and chicken juices run clear. Garnish with the parsley and serve with the reserved honey-mustard sauce.

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